Acidic or basic Ph and nutrition

The "alkalising" diet and the most suitable food choices to find the right balance
BOLOGNA, Italy - May 22, 2015 - PRLog -- Human body is basically "alkaline",  however many of its activities and functions can generate "acidity" in various forms (heartburn, acidic pH in urine, acidic pH in blood etc.).
Calculating the pH is important because excess acidity in our bodies can prepare the ground for the onset of various diseases.
A proper nutrition can also help to "fix" an excess of acid present in our body.
Consciously choosing foods according to their degree of acidity or alkalinity is therefore important but sometimes little intuitive.
For many it may be surprising to know that sweet tasting foods, such as chocolate, treated honey, or cereals in general (oats, barley, spelt and corn), actually have a decent acidification power.
The acidity or alkalinity of a food is evaluated on the ability of acidifying or alkalising its ash when absorbed during the digestive process.

Acid-forming and alkaline-forming foods: balanced choices to counteract the excess acidity
The goal of an "alkalising" diet should not be to eliminate certain foods, but rather  search for the right balance.

For example, if we realise we are consuming mainly acidifying foods, we may try to include some alkalising foods in our diet.
It would be worth giving preference to, or trying to regularly consume, some
alkalising foods such as, for example:

• green leafy vegetables (spinach, lettuce, cole crops etc.).
• carrots
• potatoes
• courgettes
• eggplants
• celery
• tomatoes
• turnips
• peas
• grape
• blueberries
• bananas
• apricots
• kiwi
• cherries
• pears
• oranges
• lemons
• pineapple
• peaches
• hazelnuts

On the other hand, it would be worth limiting or avoiding to consume too many acidifying foods such as:

dairy products – eggs

• dairy products in general
• parmesan cheese
• chicken eggs
• hard cheese
• soft cheese

• trout
• cod
• anchovies

• coffee
• liqueurs
• carbonated beverages

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